Merry Little Christmas Deviled Eggs

These merry little Christmas deviled eggs are so cute, so festive and incredibly tasty! All you need are a few pink pepper corns and a few parsley leaves to make these jolly appetizers.

Merry Little Christmas Deviled Eggs

My Christmas decorating weekend has arrived! It’s officially December, so it’s time to start listening entirely to Christmas music, watching Christmas movies on a loop and making crafty and tasty little treats for friends and family (but especially, myself).

I’m starting with merry little Christmas deviled eggs for my evening snack… but before you start to panic, don’t worry. I did not garnish my deviled egg with a poisonous berry! They’re simply pink peppercorns (which are really red).

A Few Tips!

1. Don’t use more than 4 pink peppercorns. Again, they’re not unappetizing whole, but a big bunch of them is a little overwhelming. Less is more.

2. Make sure not to fill your eggs until a half hour, to an hour before you serve them. The filling tends to dry out and starts looking quite un-appetizing after an hour, even if they’re in the fridge.

3. Pretty please, use a pastry piping bag to fill your eggs. It makes SUCH a difference! It doesn’t matter how tasty your deviled eggs are, if the filling is scooped in with a spoon, they won’t taste nearly as nice as when they look professionally piped.

Where can I find pink Peppercorns?

They’re can be a little tricky to find in regular food stores, so I found my pink peppercorns on Amazon. You can also find them in specialty spice stores.

How far in advance can these deviled eggs be made?

You can make them a whole DAY in advance! Once you cut your eggs and mix your filling, you can simply store it in a pastry-piping bag with the ends sealed with a rubber band, or in a plastic baggie over night (again, highly suggesting a pastry-piping bag because it makes your eggs SO much prettier).

Wash and dry your egg halves, and keep them in a container with a lid. Make sure not to fill your eggs until about an hour, or less, before serving.

Can they be made without mayo?

Yes! Just use only sour cream, instead of both sour cream and mayo. They’ll have a bit more zing than if you combined the mayo and sour cream, but not too much of a zing to be any less delicious.

How to Make Merry Little Christmas Deviled Eggs – Step by Step

1. Add six large eggs to a pot of cool water, then place them on the stove and boil them for 25 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.

3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way.

4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.

5. Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.

6. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.

7. Gently wash and dry your egg-halves with a paper towel to make them extra perfect.

8. In a small mixing bowl, mix your egg yokes,1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, tiny sprinkle of nutmeg and sprinkle of salt & pepper to taste. The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.

10. Garnish with a few pretty peppercorns and parsley. You can also give them a little sprinkle of paprika or nutmeg, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.

Add six large eggs to a pot of cool water, then place them on the stove and boil them for 25 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.

Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.

Slice the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.

Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.

Push the yokes through a mesh strainer. This will break them up and ensure that your filling is perfectly smooth when you mix in your other ingredients.

Gently wash and dry your egg-halves with a paper towel to make them extra perfect.

In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, tiny sprinkle of nutmeg and sprinkle of salt & pepper to taste. The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.

Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty, little eggs.

Garnish with a few pretty peppercorns and parsley. You can also give them a little sprinkle of paprika or nutmeg, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.

Recipe Notes

Again, make sure NOT to use real holly berries for your deviled eggs. Real holly berries are not edible like pink peppercorns.